By: Asmawati, Marianah, Desy Ambar Sari, Nurhayati
Yogurt is a drink made from fermented milk with lactic acid bacteria, tastes slightly sour. In its processing, it can be fortified with purple sweet potato. This study aims to determine the effect of purple sweet potato fortification on the soyghurt quality. This study was arranged using a completely randomized design with fortification treatment of (0, 15, 30, 45, and 60 )% in the processing of soyghurt. The results were analyzed with 5% ANOVA and further test with 5% HSD. The results showed that fortification of purple sweet potato had a significant effect on chemical properties (protein content, lactic acid content) and organoleptic properties (color, texture, and taste scores) but had no significant effect on the flavor and antioxidant activity. The best treatment was obtained at 45% fortification treatment with protein content (3.16%), lactic acid content (2.46%), and antioxidant activity (82.68%). The flavor and taste are a bit like, the color is light purple color, and the texture is a slightly thick.
Keywords : soyghurt; purple sweet potato, fortification
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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